Playing off the evolution of Mediterranean drawn curd cheeses (sometimes called "pasta filata"), Caciobufala of Casa Madaio is pleasant, aromatic and it instantly melts in the mouth. The aroma is intense with notes of cream and butter, with a sweet and persistent taste of water buffalo milk. Made in the shape of a large drum or pill, this cheese's production is similar to the stretching of curds you would see in provolone or caciocavallo. The taste is delicate and sweet even after longer maturation of 8 to 12 months. Produced only with buffalo milk from the dairy farm of Piana del Sel, calf rennet and salt, the curd is drawn to follow the natural rhythm of ideal maturing process. The cheese is maturated strictly in the natural caves of Casa Madaio.

It's really hard to stop eating this cheese. I wouldn't describe it as melt in your mouth, because I think of a brie. This isnt that soft, yet is creamy.

By Michael Westbergfrom Coopersville, MIon Aug 15, 2013

Caciobufala

This cheese has a unique flavor from the buffalo milk. I've had fresh mozarella du bufala, and I could pick out similar flavors in this cheese. But they were huskier and stronger, with that distinct buffalo sour tang in the end. It's a wild and unique cheese and I'd love to see more buffalo milk cheeses available on the market.